Gluten Free Pumpkin Pancakes with ginger honey butter make a wonderful holiday breakfast. They’re great for company too, the batter can be made a day ahead.
These gluten free pumpkin pancakes are my absolute favorite pancakes!
They are incredibly rich, scrumptious and always a crowd pleaser. Their texture is great … fluffy {yes a fluffy gluten-free pancake, YAY!} with a slight crisp to the outside and a soft inside. They are truly delectable.
Gluten free pumpkin pancakes with ginger honey butter make a wonderful holiday breakfast. They are perfect for company too because the pancake batter can be made a day ahead.
Gluten Free Pumpkin Pancakes
Gluten Free Pumpkin Pancakes
Yield 12-14 small pancakes
Make up a batch of these and store some in the refrigerator for leftovers {a quick snack or fast breakfast}.
Equipment Needed: 2 Medium-Size Mixing Bowls, Whisk, Microplane, Pancake Griddle/Large Saucepan or Skillet, Turner Spatula
Ingredients
- 1 cup sprouted brown rice flour
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon freshly grated nutmeg or ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons grass-fed butter or ghee, melted {See Products I Trust for brands I recommend}
- 2 tablespoons light colored honey {like clover}
- 1 1/4 cups homemade pumpkin puree or organic pumpkin puree
- 3/4 cup organic sour cream, organic whole milk, or fresh raw milk*
- 1 pastured egg or organic egg
Instructions
- Preheat griddle/saucepan/skillet over medium-low heat.
- Melt butter and honey, set aside. [Note: I use a small ramekin/small oven-safe dish and melt the butter and honey in the oven. I prefer this because I like to keep the pancakes warm in the oven while I make all of them, so this preheats the oven for me. You can also melt the butter and honey on the stove-top.]
- In a mixing bowl, combine flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Whisk/stir to combine. [Note: I use a microplane to grate the fresh nutmeg.]
- In another mixing bowl, combine pumpkin puree, sour cream or milk, melted butter and honey. Whisk to combine. Add cracked egg and and whisk to combine. Batter is ready. At this point you can store the batter in the refrigerator or begin making pancakes.
- Melt fat of choice on griddle or in saucepan/skillet, increase heat to medium. Using a small ladle, scoop batter and drop onto griddle or saucepan/skillet {my small ladle is about 2 heaping tablespoons}. Cook until first side of pancake is "set" and golden brown "crust" has formed, about 3-4 minutes. Flip with turner-spatula and cook for another 1-2 minutes, until golden brown.
- Serve immediately, place in a warm oven to keep hot until all pancakes are made, or store in the refrigerator to eat later.
- Top with ginger honey butter and organic maple syrup. I also love these topped with Immune Boosting Elderberry Rose Hip Syrup instead of maple syrup.
Notes
Note: The pancake batter can be made up the day before you want to make the pancakes and refrigerated until ready to use.
* For thicker, fluffier pancakes, I prefer to use sour cream - but milk works fine too if you don't have sour cream on hand.
Storage: Leftover pancakes keep well in the refrigerator. Reheat in a skillet over medium-low heat or on a baking pan in the oven at a low-warming temperature.
Vegan-Option: I used to make these all the time during my vegan years. At that time I was still eating soy, so I used organic silken tofu as the egg replacer. To make these vegan, use coconut oil instead of butter, use maple sugar or organic grade B maple syrup instead of honey, non-dairy milk like coconut milk instead of milk {make sure to use a thicker non-dairy milk like coconut or hemp}, and vegan egg replacer of choice like chia gel {if you eat soy/consume tofu, make sure to find a organic non-GMO soft tofu}.
Ginger Honey Butter
Ginger Honey Butter
Yield 1 "stick of butter"
Sweet and spicy, the perfect combination.
Ingredients
- 1/4 cup grass-fed butter
- 2 tablespoons honey (I use local raw creamed clover)
- 2 tablespoons fresh ginger (about 1 1/2 inch chunk) peeled, grated/finely minced
Instructions
- Prep ginger - with a spoon, "peel" the ginger by scraping the skin. With a Microplane or a standing grater, grate/mince the ginger.
- Fit a standing mixer with the flat beater and mixing bowl (if you don't have a standing mixer, use a hand mixer or food processor instead).
- Add butter, honey and ginger to the bowl and mix on low speed until the butter begins to soften. Increase speed and whip until creamed, about 1 minute. Stop mixer and scrape down the sides of the bowl with a spatula.
- Get one sheet of parchment paper, about 12 inches wide. Place the Ginger Honey Butter in the center of the parchment paper. Shape it into a rectangle shape with the spatula.
- Fold half of the parchment paper over the Ginger Honey Butter. Use your fingers to "pull" the parchment paper back towards you, helping to form the butter into a "log" shape.
- "Roll" the log until the parchment paper is fully rolled up. Fold over the edges over. Place in the freezer.
- Freeze for at least 6 hours, preferably overnight.
- Once frozen, cut the Ginger Honey Butter into 1/2 inch thick slices. Keep in the freezer or refrigerator until ready to use.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Breakfast too. Come follow along.
MORE RECIPES YOU MIGHT LIKE
Easy Instant Pot Spiced Apple Cider
Grain Free Pumpkin Cheesecake Muffins
Chai Hot Chocolate {Nourishing + Real Food}
Where do you get sprouted brown rice flour? Couldn’t find on resource page.
Affiliate link –> http://amzn.to/1Akv9RE – link for the sprouted brown rice flour
Yum, pumpkin pancakes with ginger butter – great combo!
Thanks! I love the combo too 🙂
These pancakes look wonderful – I love the autumnal spices in them and the ginger honey butter sounds fantastic. Thank you for sharing this post with the Hearth and Soul hop.
Thanks! And thank you for hosting at the Hearth and Soul Hop 🙂
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
Thanks, and thanks for hosting Fat Tuesday.
Thank you for your submission on Nourishing Treasures Make Your Own! Monday link-up. Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Thanks Lea 🙂
wow, i like it
Thanks.
Oh gracious 🙂 Ginger honey butter….YUM!!
🙂 gotta love that healthy butter
I would love to wake up with these gorgeous pumpkin pancakes waiting for me every morning ! Love how healthy they are too !
🙂 you’re so sweet! Thank you!